SHR # 2423 :: Is There Really A Difference Between Organic Grass-fed And Conventional Beef?

We all pay more to eat grass-fed beef because we believe that its "better" for us than conventional beef. But is it really?

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Show Notes:

[2:30] What made Alex delve into this topic?

[4:20] Alex spends a lot of time in the research in order to remain objective while still logical.

[8:45] where did Alex start when analyzing the data?

Large meta-analyses on organic vs. conventional meat.
Animal type was not very well separated.
Organic certification is not stringent enough to determine true organic.
All cattle are started off as grass fed. They are often grain finished for the last 6 months of their life.

[11:51] What is different about the fatty acid profile of grain vs. grass-finished?

Most differences exist in the leanness of the animal.
Grass fed is way leaner.
The differences in fatty acid profiles, however, are pretty insignificant when viewed as absolute differences.

[19:36] Internet claims vs. the truth on grass-fed meat.

Grass-fed and conventional meat have roughly the same % of CLA.
Herbacides and pesticides can be carried through the air and make it to the plants that the cows are eating.
There are around 300mg of omega-6 less per 100g of meat in grass-fed.
The absolute difference of omega-3 is 283mg/Kg of meat.
This is mainly ALA omega 3’s. Only ~10% of ALA can be converted to EPA/DHA in the human body.

[26:48] What about other nutrients?

[33:30] What are the benefits of grass-fed meat?

Less pathogens.
It is an issue of how the cow is slaughtered.
The E. Coli in conventional beef is found to be more antibiotic resistant.
This is probably due to the bacteria in conventional cows being exposed to small amounts of antibiotics that do not kill them and instead make them stronger over the long-term.
The issue is a moot point if you cook your meat thoroughly.
Pesticides are less readily stored in grass-fed meat.